Crispy skin chicken thighs braised in a white wine (or chicken stock) mustard grape sauce. Delicious and healthy fall or winter dinner recipe. Paleo, Whole30, gluten free, dairy free.
I can’t believe just how quickly Josh grows out of his clothes. Every 3 months on the dot, it is time to size him up. His onesies are the first to get too snug.
I try to postpone swapping out his clothes for as long as I can, so I don’t have to face the fact that he really is getting bigger. But then I have so much fun adding in the cute new clothes that he is now big enough to fit in, that it makes it fun.
Swapping out his 6 month size summer clothes for his 9 month size fall clothes has been my favorite one yet! I have all these adorable jeans and sweaters and flannels for him, and he looks like a little mini man. A tiny version of Shawn.
Fall is my favorite season by far. Not only are the clothes the best, but the dinners are the best too. It is now cool enough to turn on my oven again, after a summer of cold salads and grilling outdoors.
I love braising chicken thighs in my oven for dinner. The skin gets a quick sear on the stove to get crispy and golden brown, then the chicken continues cooking in the oven with liquid so it comes out juicy and tender.
I just created this chicken thighs braised in mustard grape sauce, and it is my favorite braised chicken recipe yet. The chicken thighs are cooked in the savory and slightly sweet white wine, grilled onion and mustard sauce with fresh grapes. The flavor is phenomenal. I could eat this sauce with a spoon.
Actually. I kind of did. Shhhh.
I used seedless purple grapes so the mustard grape sauce would get to be a gorgeous purple color, but any grapes will do.
These chicken thighs braised in mustard grape sauce is a really easy dinner. The oven does most of the work, and your house smells amazing while it cooks. It is healthy too! Gluten free, dairy free, paleo, and if you use chicken stock instead of white wine it is Whole30 too.
I serve mine with my dairy free mashed potatoes and a roasted vegetable.Print
- 4 bone-in skin-on chicken thighs
- salt and pepper
- 2 tablespoons olive oil
- 1 yellow onion, thinly sliced
- 2 cloves of garlic, grated or finely minced
- 2 cups white wine (or chicken stock for Whole30)
- 2 tablespoons dijon mustard
- 2 cups seedless grapes
- Preheat oven to 400 degrees with the oven rack in the middle. Heat a cast iron (or heavy bottom skillet) over medium high heat.
- Pat the chicken thighs with a paper towel to remove any moisture, this will allow them to get a crispy, golden skin. Season both sides of the chicken generously with salt and pepper.
- When the skillet is hot, add the olive oil and the chicken thighs skin side DOWN. Cook for 3-5 minutes until the skin is crispy, golden brown. Remove the chicken from the skillet and transfer to a plate skin side UP.
- Add the sliced onion to the warm skillet, and season with 1/2 teaspoon salt and pepper. Cook 3-5 minutes until the onions are starting to turn translucent. Add the garlic and cook for 30 seconds until fragrant.
- Add the white wine (or chicken stock) and dijon mustard. Stir to combine, and scrape up any brown bits on the bottom of the pan.
- Add the chicken back in to the skillet skin side UP (so it stays crispy), then add in the grapes around the chicken thighs.
- Braise the chicken thighs in the oven until the chicken reaches an internal temperature of 165 degrees with an instant read thermometer, about 25-30 minutes.
- Remove from the oven, and serve the chicken warm with the sauce and dairy free mashed potatoes and a roasted vegetable. Leftovers will keep in an airtight container for 5 days.
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